Electrolux Built-In Electric Oven Tips And Recipes page 3

Kitchen Assistant Recipes
In the Kitchen Assistant various dishes
are divided into categories:
• Pork/Veal
• Beef/Game/Lamb
• Poultry
• Fish
• Cake
• Pizza/Pie/Bread
• Casseroles/Gratins
Within the categories there are the adaptable
automatic systems. With these automatic
systems every dish is cooked to perfection.
It doesn't matter whether it's Granny's recipe
or out of a cook book.
Selecting the desired dishes
1. Switch the appliance on using the On/
Off button. You will find yourself in the
main menu.
2. Using or
Assisted Cooking, the desired category
and the recipe.
3. Confirm each one with OK.
Weight Automatic
The roasting time is automatically deter-
mined by inputting the weight.
The setting changes in 0.2 kg steps.
Dishes with Weight Automatic
Roast Pork
Roast Veal
Roast Beef
Roast Game
Roast Lamb
Chicken, whole
Turkey, whole
Duck, whole
Goose, whole
Recipe Automatic
With automatic recipes every dish suggested
is cooked to perfection.
Oven shelf level and the pre-set cook time or
end time are shown in the display for each of
the automatic recipes. Details of the ingredi-
select the menu option
ents required and how to prepare them are
given in this booklet.
Meatprobe Automatic
The oven switches itself off automatically
when the pre-set core temperature set is
reached.
In the clock functions display the length of
the programme is calculated. After a few
minutes the time is calculated and is dis-
played. The length of the programme is con-
stantly recalculated and updated.
Warning: The meat probe is hot! There
is a risk of being burned when removing
the plug and the tip of the meat probe.
Dishes with Meatprobe Automatic
Pork
Top Side Beef
Scandinavian Beef
Game
Lamb Joint, medium
Boned Poultry
Whole Fish
Oven shelf level and the pre-set cook
time or end time in the event of core
temperature are shown in the display for
each of the automatic recipes.
Pork/Veal
Roast Pork
Settings:
– Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
40 mm.
Cook large meat joints without the rind and
bones.
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